Luca manages Pirru Café, a series of establishments located in strategic points of Reggio Emilia and its province. For years, the Pirru Cafés have been important points of reference for Reggio citizens looking for a different lunch break and a place of passage for all those who want a delicious pizza or an interesting aperitif. For the Emilian city they are now an institution: we are happy that for some time now they have been relying on Squeezita from the Italian Food Factory for the preparation of delicious breakfasts. We had a chat with Luca to find out more about his work and his premises.
- Hi Luca, could you tell us the story of Pirru Café in a nutshell?
The first place was born about seven years ago as a simple bar, but the idea of expanding and expanding was already there. To date we have five offices , our main mission was and is to offer a quality pizza combined with carefully made drinks and cocktails. A new way of experiencing and seeing food at 360 degrees with the aim of accompanying our customers throughout the day from breakfast to dinner. We pay great attention in selecting suppliers and using raw materials often even at km 0 to make our products simple but of high quality.
For breakfast we offer homemade cakes, croissants, coffee, fresh fruit juices and during the aperitif excellent cocktails prepared by our barmen and various wine labels.
- 3 adjectives to describe your premises?
Simple , I think it is an essential and at the same time rewarding feature.
Competitive , these are the results to prove it. We are not afraid of comparison with our competitors :)
Of quality, our prerogative is to select ingredients and suppliers with extreme attention and care
- How did you hear about Techfood?
Easy! I have known Beatrice Iori for many years and we wanted to do something together. And we did it with great results!
- Which Techfood products do you use? And what are the features you like most about the products you buy?
We use Squeezita dispensers and creams, a project created by Techfood in collaboration with the Italian Food Factory, to fill croissants and sweets for breakfast. They are very versatile, a real pro for a restaurant business like mine.
- The secret to a successful club?
Definitely humility. Always improve and learn from mistakes.
- What plans do you have in store for the future?
The idea of growing and expanding into other provinces is always present. Only last week we inaugurated a very large and important structure for the city: at the Reggiane , at the Innovation Park.
We thank Luca for his availability and for the passion he puts into his work and we look forward to learning about the evolution of his successful business.